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  • Jefferson Adams

    Sesame Wasabi Ahi Tuna Kebabs (Gluten-Free)

    Jefferson Adams

    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Seared ahi tuna is a real treat, and this recipe makes it easier than ever to serve up a delicious ahi feast on a stick. Just coat with gluten-free soy sauce and wasabi, grill lightly, and roll in toasted sesame seeds.

    Photo: CC--waferboardIngredients:

    • 1-2 pounds of ahi tuna (4-6 ounces per person)
    • ½ cup gluten-free soy sauce
    • 1-2 tablespoons wasabi
    • toasted sesame seeds, black and white
    • wasabi and pickled ginger as garnish

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    Cut tuna into 1½-inch cubes.

    Place three or four 1½-inch cubes of sashimi-grade ahi tuna per skewer.

    Coat lightly with gluten-free soy sauce and wasabi.

    Grill at 425 degrees F., searing each side briefly and rotating until outside is seared and inside is still rare.

    Roll in a mixture of black and white toasted sesame seeds and serve with pickled ginger and extra soy sauce and wasabi on the side.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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